Emulsifiers and stabilisers for UHT whipping creams

Palsgaard offers a wide selection of emulsifier and stabiliser systems designed specifically for UHT whipping cream applications - as well as advanced know-how and testing equipment that lift your chances of success in the marketplace.

Put our expertise to work for your business

Palsgaard offers a wide range of emulsifier and stabiliser blends for UHT whipping creams, all marketed under the name Palsgaard® CreamWhip. The series cover a range of products individually adapted to meet customer requirements for enhanced whipping properties in vegetable based whipping creams as well as acid-stability in protein-free UHT vegetable whipping creams.

But that's not all. We also provide an expert application service at dairy application centres on three continents to help you address product challenges or take advantage of new market opportunities.

Contact us today to order samples of Palsgaard® CreamWhip and try them in our extensive library of recipes.

Achieve the perfect balance

Stability versus whipping properties represents a key compromise for manufacturers of UHT whipping creams. If the emulsion of the whipping cream is too stable, this will affect the whipping properties negatively. And if the aim is only to achieve the best possible whipping properties, stability of the cream will be lost. Palsgaard® CreamWhip offers a range of well-tested products that enable the perfect balance.

Years of dedicated work and development in the production of emulsifier / stabilizer solutions for UHT whipping creams has led to Palsgaard becoming one of the preferred suppliers for this application area. Whether you are searching for solutions for the production of UHT whipping creams based on vegetable or dairy fat, with a soft or a more firm foam, or if the goal is to make a UHT whipping cream entirely without proteins, Palsgaard® CreamWhip is the solution.

Learn the secret behind successful non-dairy whipping creams

Imitation or non-dairy whipping creams are become increasingly popular due to a number of benefits, such as reduced fat content, better cost-in-use calculations and better foam stability, which makes them easy to use and, therefore, attractive to bakers and caterers.

However, producing successful imitation whipping creams requires not only the right fats but the right combination of emulsifiers and stabilisers, too.